Pre-heat oven to 350 degrees F. Add oil to ovenproof sauté pan, making sure pan is hot before adding chicken. Liberally season both sides of chicken with salt and pepper and place in pan, skin side down. Place aromatics on top of chicken and firmly place brick on top of them. Sauté for 3-5 minutes or until light brown crust is formed. Place pan in oven and cook for 35-45 minutes. Chicken is done when juices run clear. Remove chicken gently from pan and set aside, keeping the juices and any solids in the pan. Discard aromatics or save for garnish. Add mushrooms and apples to pan and sauté gently for 2-3 minutes. Add brandy and cook 1 more minute to cook off the alcohol. Then add chicken stock. Reduce slightly for about 2-3 minutes; Add cream to thicken to desired consistency. Season with salt and pepper.Plating:Pour apple and mushroom mixture onto serving platter. Cut chicken into desired portions and place on top of mixture. Garnish with fresh herbs or the aromatics. ​